Creamy Mexican Street Corn White Chicken Chili Recipe to Savor!
A delicious and creamy chili that combines the flavors of Mexican street corn with tender chicken, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the chicken, corn, black beans, diced tomatoes, and chicken broth.
- Bring the mixture to a simmer over medium heat.
- Add the heavy cream, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Stir well and let it cook for an additional 10-15 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier chili, add diced jalapeños or a dash of hot sauce.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg